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Brazilian Cheese Rolls photo
Brazilian Cheese Rolls
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This recipe is naturally gluten free. The cheesy, buttery, rolls or "puffs" have a light, crisp outside and a very chewy and soft inside.

Yield: 6 servings
Preparation Time: 15 minutes

  • 1/3 cup coconut oil*
  • 1 cup milk
  • 3/4 teaspoon salt
  • 2 cups tapioca flour
  • 2 eggs, beaten
  • 1 cup mozzarella cheese

Preheat oven to 375 degrees F.

Pour oil, milk and salt into a saucepan and heat. As soon as it comes to a boil, remove from heat and stir in tapioca flour until well mixed. Let cool for about 10 minutes.

Stir in eggs and cheese. The mixture will be chunky.

Drop rounded, 1/4 cup sized balls onto a lightly greased cookie sheet. You can also flour your hands with the tapioca flour and roll the mixture into balls.

Bake in preheated oven for 10-15 minutes. Rolls should be puffed and lightly browned.

*Part butter can also be used with the coconut oil.

Recipe courtesy Sarah Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Live in Brazil for a year and half and I fell in love with Pao de Queijo. Will definitely have to try this recipe soon!! Thank you so much for sharing this.
# Posted By Amanda | 5/6/11 12:24 PM
This sounds good and the best part?......Oh so easy to fix!
# Posted By Sharon | 5/6/11 2:18 PM
Could you do these with Almond flour?
# Posted By Joan | 5/6/11 3:47 PM
Joan: No. The tapioca flour is essential for this recipe's chewy texture.
# Posted By Sarah:) | 5/6/11 4:10 PM
There are few things that sound better than a cheese roll :)

Thanks for sharing - I will be trying this out ASAP!

Take care,
-- Chelsey
# Posted By Chelsey B. | 5/6/11 5:30 PM
WOW! I am blown away by how good these rolls are! Between the 3 of us in our household, we polished off the whole bunch of these as soon as they came out of the oven!!!
# Posted By Beth | 5/12/11 9:34 PM
Beth: I'm so glad you all enjoyed them!!
# Posted By Sarah:) | 5/12/11 10:42 PM
Could you make these with coconut flour and xanthan?
# Posted By hfuller39 | 5/20/11 10:10 AM
can I use tapioca starch instead? Thanks
# Posted By Thais | 11/28/11 11:38 PM
Thais: Yes. They're the same thing.
# Posted By Sarah:) | 11/29/11 12:18 AM
These were great! Since going gluten free I have not had anything this "stretchy"! It seems like this would make a good pizza crust since I like the stretchy, doughy kind of pizza, not cracker crusts. It may be hard to get it in the right pizza shape though without pushing it down with a rolling pin.
# Posted By Cynthia | 12/8/11 2:19 PM
Our family loves these rolls. We accidentally let the oil milk and salt mixture cool 10 minutes before adding the tapioca flour, and the result was a very liquid dough that we poured into a cookie sheet and baked for 20 - 25 minutes. The resulting bread was very interesting looking, but also tasted fantastic. We sprinkled a bit of garlic salt on top and enjoyed with chili.
# Posted By Jonathan | 12/29/11 9:51 PM
I made these tonite using half corn oil and half butter. Delicious! I guess the coconut oil might add a different flavor, but they are awesome.
# Posted By Angela | 4/4/12 7:10 PM
Could rice or unflavored almond milk be used?
# Posted By Liz Garland | 8/11/12 10:11 AM
for health reasons, ditch the corn oil and embrace coconut oil
# Posted By LocalAg | 8/11/12 11:04 AM
These look so good! I want to make them without using milk. Do you have any suggestions?
# Posted By Kathleen | 8/11/12 11:45 AM
I use this recipe to make pizza crust and then add toppings and put on broil. You can make a large pizza or 4 personal pizzas. It is so far the best we've had for gluten free!
# Posted By Jacqueline | 8/11/12 7:03 PM
Can I use mild cheddar cheese? I ran out of mozzarella
# Posted By char | 10/21/12 12:27 PM

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